Crockpot Lasagna Soup is like all your favorite parts of lasagna, but in a cozy, comforting soup form. It’s packed with hearty ground beef, tender noodles, rich tomato sauce, and lots of melty cheese, all simmered together in the slow cooker. The result is a warm, filling dish that feels like a hug in a bowl.
I love making this soup on a busy weeknight when I want something comforting but easy. Throw everything in the crockpot in the morning, then come home to a house smelling like a Italian kitchen. I always add a bit of extra cheese and fresh basil on top before serving—it just makes it that much better.
One of my favorite ways to enjoy this soup is with a piece of crusty bread for dipping. It’s perfect for sharing too, whether with family or friends, because everyone loves the familiar flavors of lasagna, but in a fun and simple new way. I always find myself looking forward to leftovers the next day, too!
Key Ingredients & Substitutions
Ground beef: It gives this soup its hearty, meaty flavor. If you want a lighter option, try ground turkey or chicken. For a vegetarian version, use lentils or a plant-based meat substitute.
Lasagna noodles: Breaking them into pieces makes the soup easier to eat. You can swap with broken fusilli, penne, or even broken spaghetti if you prefer.
Ricotta cheese: This adds creaminess. If you don’t have ricotta, cottage cheese or cream cheese work well too. For a dairy-free option, try a vegan cream cheese alternative.
Tomato sauce & crushed tomatoes: They form the soup base. Use canned or fresh tomatoes in season. If you like a spicier soup, add more red pepper flakes or a splash of hot sauce.
How Do I Make Sure The Noodles Don’t Get Mushy in the Soup?
Add the broken lasagna noodles toward the end of cooking—about 30 minutes before serving. This way, they cook just enough without becoming mushy. Stir gently after adding to prevent clumping.
- Use the right timing — too early and noodles overcook; too late and they stay hard.
- If you want to prep ahead, cook the noodles separately and add them when serving to keep texture.
- Stir occasionally after adding noodles to keep them evenly cooked.
Equipment You’ll Need
- Skillet – I like to cook the beef, onion, and garlic here; it’s easy to transfer to the crockpot afterwards.
- Crockpot – This is the main tool that makes the soup hands-off and flavorful after hours of simmering.
- Cutting board and knife – For chopping the onion and garlic, making prep quick and simple.
- Stirring spoon – To mix ingredients in the crockpot and ensure even cooking.
- Large ladle – Handy for serving the soup into bowls without spilling.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner version that’s still satisfying.
- Add sliced mushrooms or spinach during the last 20 minutes for extra veggies and flavor.
- Mix in a teaspoon of Italian herbs, oregano, or red pepper flakes for a different spice level or herbal twist.
- Instead of ricotta, stir in cream cheese or shredded mozzarella for different creaminess.
Crockpot Lasagna Soup
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 4 cups (960 ml) beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep. Then, the slow cooker does its magic for 3 to 6 hours, depending on your setting. You’ll add noodles toward the end and cook a little longer—so total time is roughly 3 to 6½ hours from start to finish, mostly hands-off.
Step-by-Step Instructions:
1. Cook Your Beef and Veggies:
Heat a skillet over medium heat. Add ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion softens. Drain any extra fat before moving on.
2. Combine Ingredients in Crockpot:
Transfer the cooked beef, onions, and garlic to your crockpot. Add beef broth, crushed tomatoes, tomato sauce, Italian seasoning, optional red pepper flakes, and a pinch of salt and pepper. Stir everything until well mixed.
3. Let It Simmer:
Cover the crockpot and cook on low for 5–6 hours or on high for about 3 hours. This lets all those flavors blend nicely while you relax or go about your day.
4. Add the Noodles:
About 30 minutes before you’re ready to eat, add the broken lasagna noodles to the soup. Stir well and replace the lid. Continue cooking until the noodles are tender—usually 20 to 30 minutes.
5. Add the Cheese and Serve:
Before serving, stir in the ricotta cheese for extra creaminess. Scoop the soup into bowls and top each with shredded mozzarella, Parmesan, and a sprinkle of fresh basil or parsley. Serve hot, maybe with some crusty bread on the side for dipping.
Enjoy your delicious and cozy Crockpot Lasagna Soup that’s easy to make and perfect for any night of the week!
Can I Use Frozen Ground Beef in This Recipe?
Yes, you can use frozen ground beef, but be sure to fully thaw it in the refrigerator overnight before cooking. This ensures even browning and prevents any food safety issues.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point of adding noodles, then refrigerate. When ready to serve, reheat gently in the crockpot and add the noodles to cook until tender.
How Should I Store Leftover Lasagna Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally to heat evenly.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cottage cheese or cream cheese are great substitutes. Blend cottage cheese for a smoother texture before adding it to the soup.